Winter minestrone
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Serves:     people
Notes from Anna

A fabulous well-balanced one-pot, rich in fibre, vitamins and iron.  For a quicker, even easier version of this recipe, substitute the fresh vegetables with a 500g pack of frozen mixed veg and you've got minestrone in minutes!



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  1. Peel and finely chop the onion. Peel and chop the carrot. Wash and finely chop the celery.
  2. Trim the leek, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water.
  3. Wash and chop the parsley or basil. Peel and crush the garlic.
  4. Wash the cabbage and cut into fine shreds. Peel and dice the potato.
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. Heat the oil in a saucepan. Add the onion, celery, parsley and garlic. Add a pinch of salt to stop the onion burning and cook gently over a low heat for about 5 minutes or until the onion softens.
  7. Add the shredded cabbage, leek, potato, carrot, tinned tomatoes and a pinch of chilli flakes. Stir well and cook for another 10 minutes.
  8. Pour in the stock. Cover with a lid and bring to the boil. Then turn down the heat and simmer for 20 minutes until the vegetables are cooked.
  9. Drain the cannellini beans and add to the pan. Continue cooking for a further 3-4 minutes.
  10. Serve with fresh wholemeal crusty bread.

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